Banana Avocado Muffins are soft, moist, and made with simple ingredients you probably already have at home.
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These muffins are naturally sweetened and filled with wholesome goodness, making them a perfect snack for kids or a quick breakfast on the go.
This is one of those easy baking recipes that you’ll find yourself coming back to again and again.
Table of Contents
🍌🥑 Ingredients
Here’s what you’ll need to make these Banana Avocado Muffins:
- Ripe bananas
- Ripe avocado
- Eggs
- All-purpose flour
- Baking powder
- Honey or maple syrup
- Vanilla extract
- Semi-sweet chocolate chips
👩🏼🍳 Step-by-Step Instructions
- Prep the avocado and banana: Start by removing the avocado pit and the flesh into a blender. Add in the bananas and blend on high for about 1 minute, or until smooth.
- Add the wet ingredients: Crack in the eggs, pour in the vanilla, and drizzle the honey (or maple syrup) into the blender. Blend everything again until it’s well mixed.
- Combine dry ingredients: In a mixing bowl, stir together the flour and baking powder. This helps make sure the muffins rise properly and have the right texture.
- Mix wet and dry: Pour the blended avocado-banana mixture into the bowl with the dry ingredients. Stir everything together until just combined—don’t overmix.
- Fold in chocolate chips: Add the chocolate chips and gently fold them into the batter. This gives a little sweetness in every bite!
- Bake: Spoon the batter into muffin pans lined with paper or greased lightly. Bake at 350°F for 30 to 40 minutes, or until a toothpick inserted comes out clean.
- Cool and serve: Let them cool slightly before removing from the pan. Serve warm or store for later!
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! Just let them cool completely, then store in a freezer-safe bag for up to 3 months. Great for lunchboxes or busy mornings.
You can try using a gluten-free flour blend instead of regular flour. Just make sure it includes xanthan gum or a binding agent.
Maple syrup works well as a natural sweetener. You can also try agave syrup if that’s what you have on hand.
Not at all! The banana and chocolate chips cover up the flavor. All they’ll notice is how soft and yummy the muffins are.
Let them cool completely. Then place them in an airtight container with a paper towel. The paper towel will absorb some of the moisture. Store at room temperature for up to 4 days.
🍴 More Kid Snacks You’ll Love
- Pumpkin Empanadas
- Mexican Fruit Cups
- Pan de Elote (Mexican Sweet Corn Cake)
- Peanut Butter Banana Roll Ups
Whether it’s for school lunches, after-school snacks, or an easy breakfast, these Banana Avocado Muffins are always a hit!
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Banana Avocado Muffins
Ingredients
- 1 avocado
- 2 bananas
- 2 egg
- 1 teaspoon vanilla
- 3 tablespoon honey or maple syrup
- 2 Cups all purpose flour
- 2 teaspoon baking powder
- ½ cup chocolate chips semi-sweet
Instructions
- Remove the avocado pit and place in the blender along with the bananas.
- Blend on high for 1 minute.
- Add eggs, vanilla and honey and blend again.
- In a bowl, mix flour and baking powder.
- Add the mixture from the blender to the flour mixture.
- Mix well.
- Then add chocolate chips and fold them in gently.
- Pour into muffin pans.
- Bake at 350 degrees F for 30-40 minutes.
- (They're ready when you stick a toothpick in the center, and it comes out clean).
- Let cool slightly before serving.
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